FIGURE 3.

Screen for L-amino acids which limit Salmonella growth in egg white. Salmonella was grown overnight and diluted to a concentration of 8*10³ cells per 1 mL in 50% egg white. Each diluted sample was mixed with one of the amino acids at a 1:3 ratio to a final concentration of 125 µM of the amino acid. Samples were incubated for 24 h at 37°C. Finally, samples were diluted into LB and growth was monitored by a plate reader to determine relative bacterial levels at the end of the 24 h incubation. To compare samples, the time to reach OD₆₀₀ = 0.2 was recorded. Results were normalized to the time a double distilled water (DDW) control reached OD₆₀₀ = 0.2. Shown is the average of 3 separate experiments. Standard deviation is shown. ** p-value<0.01.